Nutrients found in Milk Protein Calcium & Phosphorous Vitamin A (in fat portion) Vitamin B (in liquid portion) Vitamin D –added Carbohydrate Fat (depending on milk fat percent)

Processing and Forms of Milk Pasteurization – milk is heated at a temp. below boiling to destroy harmful organisms Homogenized – fat is broken into small particles that remain uniformly distributed Fortified – Vitamin D (and sometimes A) are added to milk Skim Milk – fat has been removed, fewer calories, Vitamin A & D are added

Low-fat milk – some of the fat has been removed – 1%, 2% milkfat Chocolate milk – chocolate flavor added (also sugar) Chocolate drink – skim milk with chocolate flavor added Vitamin D milk – any milk with Vitamin D

Concentrated Milk Evaporated milk – canned milk, 60% of water has been removed Sweetened condensed milk – canned milk, 60% water removed, 45% sugar added Dry whole milk – all water is removed but doesn’t keep well because of fat content Non-fat dry milk – skim milk from which all of the water is removed

Fermented Milk Fermented – sour flavor – breakdown of lactose to lactic acid Examples: Buttermilk – skim milk treated with lactic acid bacteria Sour milk – whole or skimmed milk soured with lactic acid Yogurt – coagulated milk product with custard-like consistency

CREAM The fat of the milk ! Whipping Cream – 36 – 40% fat (heavy cream) Coffee Cream – 18 – 20% fat (light cream) Half-and-half – 10 – 12% fat (blend of milk and cream) Sour cream – 18% fat (soured with lactic acid)

Principles of Milk Cookery It is the protein of milk that influences the way milk must be cooked. Prevention of film formation: a) use a covered container b) stir the milk while heating c) beat with a rotary beater to form foam before heating

Boiling-Over a) Caused by film formation and pressure that builds up under film Scorching – protein settles on bottom a) to prevent – use low temperature Curdling – when acid added – protein turns to curds a) thicken milk with starch b) use low temperature c) use fresh milk

Milk Storage Wash or wipe off outside of container Keep in coldest part of refrigerator Store in covered container to prevent absorption of odor Refrigerate at once: warm temperatures promote spoilage; light destroys vitamins